Dish

Yuzu Kosho Salmon Ochazuke

A cozy salmon ochazuke with yuzu kosho, green tea, and rice—simple, comforting, and full of citrus heat.

see recipe below Step by step video
Top-down close-up of salmon ochazuke with sliced salmon, rice, scallions and crunchy rice pearls in a speckled bowl

Ingredients

Salmon

  • 1 lb salmon
  • 1 tbsp Yuzu Kosho (plus extra to serve)

Ochazuke Base

  • 1 packet Nagatanien Chazuke (or dashi powder)

To Serve

  • white rice
  • green tea
  • scallions

Instructions

Step 1
Preheat the oven to 375°F.
Step 2
Marinate the salmon with yuzu kosho (overnight if possible).
Step 3
Bake for 15–20 minutes, or until cooked through.
Step 4
Prepare white rice and brew green tea.
Step 5
Thinly slice scallions and pat dry.
Step 6
To serve, place rice in a bowl, sprinkle with the chazuke packet, top with flaked salmon, and pour over hot green tea. Finish with scallions and a small dollop of yuzu kosho.

In this recipe

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Front view of Yuzu Kosho pouch showing green yuzu-chili paste, screw cap spout, and YUZUCO label on white background
Top-down view of YUZUCO yuzu kosho pouch being squeezed onto soft-boiled eggs and asparagus on a white plate
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